Make It

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Heat oven to 400°F.

Combine first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.

Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.

Extra Crispy Coconut Shrimp

Serving Suggestion

Coconut Chicken Fingers

Prepare as directed, substituting boneless skinless chicken breasts, cut into 1/2-inch-wide strips, for the shrimp and increasing the baking time to 20 to 25 min. or until chicken is done.

Servings

16 servings

Healthy Living

Low fat

Generally Nutritious

Diabetes Center

Diabetes Center

Carb Choices: 0 Carb Choice

Diet Exchange

1 Meat (L)

Nutrition Bonus

Since these crispy low-fat shrimp are baked instead of fried, they can help you eat right.

Nutritional Information

Serving Size 16 servings

AMOUNT PER SERVING

Calories

45

% Daily Value

Total fat

1g

Saturated fat

0.5g

Cholesterol

65mg

Sodium

310mg

Carbohydrate

2g

Dietary fiber

0g

Sugars

0g

Protein

7g

Vitamin A

2 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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ShemarhorShemarhor|Sun, Jan 26 2014 8:51 PM

Would make it again but without the shake and bake- it completely overpowered the delicate flavors of the shrimp and coconut. Next time I will use plain panko bread crumbs and season with the cayenne and curry for some heat. I served it with a jar of mango chutney for dipping- delish!

sflowers444sflowers444|Wed, Oct 30 2013 7:08 PM

I made this with chicken instead of shrimp. Easy and delicious!!

sgalin40sgalin40|Wed, Apr 24 2013 2:50 PM

Absolutely tasty! I browned the coconut in a skillet and butterflied the shrimp. I also dipped in flour with seasoned salt before dipping in the egg. We fried them in the skillet. Best tasting coconut shrimp ever.